Buttery Carrots And Brussels Sprouts Recipe

Ingredients

1 pound carrots, cut into 1/4-inch slices3/4 pound brussels sprouts, halved1/4 cup butter, cubed1 tablespoon minced fresh gingerroot1 tablespoon lemon juice2 teaspoons grated lemon zest1 teaspoon sugarSalt and pepper to tasteMinced fresh parsley, optional

Preparation

In a large saucepan over medium heat, cook carrots and brussels sprouts in boiling water for 8-10 minutes or until tender; drain.

In a small saucepan, melt butter. Add ginger; cook for 2 minutes. Add the lemon juice, zest, sugar, salt and pepper; pour over vegetables. Sprinkle with parsley if desired.